Marry Me Chicken
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Marry me chicken is sure to win hearts! This creamy, flavorful chicken dish comes together in a flash, packed with rich, sun-dried tomato goodness—perfect for a quick weeknight dinner or a special meal.
Marry Me Chicken is a dish of tender sautéed chicken in a rich and creamy sun-dried tomato sauce. The recipe gained popularity after going viral on TikTok, where it was touted as so delicious, it will win the heart of anyone you cook it for.
Using ready-to-cook thinly sliced chicken breasts, my Marry Me Chicken recipe is quick and easy to make in just 30 minutes. While I can’t guarantee it’ll make someone profess their undying love to you, the balance of flavors in the dish does make it hard to resist!
Serve the chicken with garlic bread and roasted broccoli. If you’d like to add some extra greens, simply toss a few handfuls of baby spinach into the sauce before adding the chicken back to the pan.
“Quick, easy, and beyond delicious!”
What You’ll Need To Make Marry Me Chicken
- All-Purpose Flour: Used for coating the chicken, giving it a light crust that helps thicken the sauce.
- Thin-Sliced Boneless Skinless Chicken Breasts: Chosen for their quick cooking time and tender texture. If you’d like to use regular breasts, cut them in half horizontally to form flat fillets, then pound them until they are between ⅛ and ¼-inch thick.
- Onion and Garlic: These aromatics form the flavor base for the sauce.
- Heavy Cream: Creates a rich, creamy sauce that envelops the chicken. While heavy cream yields the best results, half-and-half can be used for a lighter version.
- Chicken Broth: Adds savory depth, complementing the creaminess of the sauce.
- Sun-Dried Tomatoes: Provide a tangy, concentrated tomato flavor that brightens the dish.
- Tomato Paste: Intensifies the tomato flavor.
- Oregano and Red Pepper Flakes: Add a touch of earthy flavor and a slight kick.
- Grated Parmigiano Reggiano: Adds a salty, nutty element. For the best flavor, stick with authentic Parmigiano Reggiano—it’s richer and more complex than domestic Parmesan cheese.
- Basil: Lends freshness and color.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Add the flour, ¾ teaspoon salt, and black pepper to a ziplock bag and shake to mix. Add the chicken, seal the bag tightly, and shake to coat the chicken evenly. Set aside.
Heat the olive oil in a large nonstick skillet. Place the floured chicken in the pan, shaking off any excess. Cook until the chicken is lightly golden brown and just cooked through, 1 to 2 minutes per side. Transfer the chicken to a plate and set aside.
Reduce the heat to medium and add the onions to the skillet. Cook, stirring often, until softened and translucent, about 2 to 3 minutes. Add the garlic and cook for another 30 seconds. Stir in the cream, broth, sun-dried tomatoes, tomato paste, oregano, red pepper flakes, sugar, and ¼ teaspoon salt, using a wooden spoon to scrape up any brown bits from the bottom of the pan.
Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is thickened, about 5 minutes. Stir in the Parmigiano Reggiano (or Pecorino Romano) and basil.
Add the chicken back to the pan, along with any juices that accumulated on the plate; reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more.
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Marry Me Chicken
Fall in love with Marry Me Chicken, a dish of tender sautéed chicken in a creamy sun-dried tomato sauce.
Ingredients
- 3 tablespoons all-purpose flour
- Salt
- ¼ teaspoon Freshly ground black pepper
- 4 thin-sliced chicken breasts (about 1¼ lbs; see note)
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- ⅓ cup sun-dried tomatoes packed in oil, drained and finely chopped
- 2 teaspoons tomato paste
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon sugar
- 2 tablespoons grated Parmigiano Reggiano or Pecorino Romano cheese
- 2 tablespoons fresh chopped basil, plus more for serving
Instructions
- Place the flour, ¾ teaspoon salt, and the black pepper in a ziplock bag and shake to combine. Add the chicken to the bag; seal the bag tightly and shake to coat the chicken evenly. Set aside.
- Heat the oil in a large nonstick skillet over medium-high heat. Place the flour-dusted chicken in the pan and cook, flipping once, until the chicken is lightly golden and just cooked through, about 3 minutes total. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium and add the onions to the skillet. Cook, stirring frequently, until softened and translucent, 2 to 3 minutes. Add the garlic and cook, stirring constantly, for 30 seconds more; do not brown. Add the cream, broth, sun-dried tomatoes, tomato paste, oregano, red pepper flakes, sugar, and ¼ teaspoon salt; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is thickened, about 5 minutes. Stir in the Parmigiano Reggiano (or Pecorino Romano) and basil. Add the chicken back to the pan, along with any juices that accumulated on the plate; reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 1 to 2 minutes. Sprinkle with more fresh basil, if desired, and serve.
- Note: I use pre-cut, ready-to-cook, thin-sliced chicken breasts for this recipe. If you'd like to use regular chicken breasts, you'll need to first cut them in half horizontally to form flat fillets, then pound them until they are between ⅛ and ¼-inch thick. (It's important to cut them in half first; otherwise they'll be enormous after pounding.)
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 527
- Fat: 35 g
- Saturated fat: 17 g
- Carbohydrates: 14 g
- Sugar: 6 g
- Fiber: 1 g
- Protein: 38 g
- Sodium: 719 mg
- Cholesterol: 191 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jenn, made this today and family raved about it.
Perfect dish for a dinner party!!!
Keep these masterpieces coming please!
Rose Kidd
Another million-star recipe Jenn! I made 2 modifications – I used shallots instead of onions as that’s what I had on hand and I used half and half to lighten it up a bit. The sauce thickened nicely even with the lighter cream. Served with brown rice and roasted broccoli. I will definitely put this in my regular rotation!
I’ve been wanting to make this for some time and finally made it twice this month for guests. My husband says it should be my go to recipe now for guests – and family. It’s easy to prep ahead and then cook without taking you away from your guests for too long. And it’s so very delicious!! I serve it with your roasted baby potatoes and garlicky roasted broccoli. Everyone reaches for seconds. Thanks Jenn for another great recipe.
This looks delicious. Do you think I could Keto it up with a different flour?
Sure, Alice, that should be fine. Hope you enjoy!
Fantastic! Followed the recipe exactly except added more chili flakes to get a nice kick. So so good!
Finally after having this recipe saved for months I made it over the weekend, halved it because just 2 of us. Delicious, I could eat it again tonight, and can’t wait to make it again. My husband said it was the best chicken he ever ate. I am referring everyone to your version. Thanks
This is one of the best new chicken recipes I have made in a long time. My husband and I talked about this recipe for days. I am making it again today. It is easy to make. Thank you so much.
Wonderful dinner. My guests were impressed. I served it with pasta.
Is there a suggested substitute for the dairy? Would it work to use a plant-based milk?
Hi Adele, I don’t think the sauce will thicken up with a plant-based milk. Some readers have commented that they’ve used Rich’s non-dairy coffee creamer (frozen) and Trader Joe’s unflavored non-dairy creamer. (Please keep in mind that I haven’t tried either of these.) Please LMK how it turns out if you try it!
Can you use fresh tomatoes or a specific can tomatoes since that is what I have on hand?
Yes, you can get away with that. I’d use the same amount (and still include the tomato paste).
Question….husband does not care for sun-dried tomatoes. If I use them will it still impart flavor and then he just doesn’t have to eat the actual tomatoes? What if I just eliminated them altogether?
Hi Amy, the sun-dried tomatoes add a subtle flavor to the sauce, but it’s not overpowering. If you’d prefer, though, you can just omit them. Hope you both enjoy!
Excellent! My husband and kids loved it. I left out the red pepper flakes because one of my sons doesn’t like spicy. I actually cut up my chicken in strips after cooking and added it to the sauce. Then mixed it all up and served over penne pasta. Sprinkled with more fresh basil and parmesan. My kids want me to double the sauce next time. They loved it that much. Thanks!